We’re Cooking: Heirloom Tomato, Nectarine and Arugula Salad

As noted, many of my favorite…and main meals…are salads, so a little more on our favorite salads tour.  This one we made for the partners of Latitude Productions a few weeks ago.  I knew the salad would be a hit, even if the souffle was not…lucky for me, they both worked, and tasted beautifully together.  This one again incorporates a bit of a sweet fruit flavor with the savory elements of the veggies and peppery arugula.  It was a flavorful compliment to the fluffy blue cheese souffle we served beside it.


Heirloom Tomato, Nectarine and Arugula Salad
For the Salad
8 oz baby arugula
1 ripe nectarine, sliced thin
1 large ripe red heirloom tomato, sliced in chunks
8 baby heirloom tomatoes, various colors, cut in half
4 oz crumbled blue cheese
1/2 English cucumber, chopped into 1/2 inch cubes
1 celery rib, cut into 1/2 inch pieces
1/2 fennel bulb, sliced thin
1 tablespoon chopped fresh basil
1 shallot, chopped

For the dressing:
1 teaspoon dried tarragon
2 tablespoons Champagne vinegar
3 tablespoons grapeseed oil
1 tablespoon lemon juice
1 teaspoon water
1 teaspoon chopped shallot
salt and pepper to taste

For the dressing – combine all ingredients in an air tight container and shake well to incorporate.  Make sure to season with about 1/2 teaspoon each salt and pepper. Set aside until ready to use.
For the salad – layer all the ingredients in a large bowl and set aside until ready to use.  Season with cracked pepper, and salt if you prefer.  When ready to serve, toss with the dressing and serve either in a large salad bowl or distribute evenly on each plate (accompanied by a beautiful blue cheese souffle.)


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